Lamb and Fig Kebabs with Honey and Rosemary
Original recipe by Melissa Clark on cooking.nytimes.com
(Recipe was slightly adapted)
4 – 6 servings
4 garlic cloves, minced 2 sprigs rosemary, minced OR 1 teaspoon dried rosemary 2 Tbsp lemon juice 1 Tbsp honey 1¼ tsp coarse salt (or to taste) 1 tsp black pepper 1 tsp reduced salt soy sauce 2 Tbsp Extra Virgin Olive oil 12 large ripe figs 700g boneless leg of lamb, cut into chunks Fresh mint leaves for serving (optional) Lemon wedges for serving (optional)
Prepare the marinade: Mix garlic, rosemary, lemon juice, honey, salt, pepper and soy sauce together. Stir well to make sure the salt has dissolved.
Add the olive oil and stir together.
Brush the marinade on the figs and set aside.
Leave the lamb chunks to marinate in the remaining marinade for at least 30 minutes at room temperature (longer if possible).
Thread the figs and lamb chunks on the skewers – either mixed (adding figs and lamb on the same skewers) or separately (figs on separate skewers than lamb).
Grill the kebabs for 3 to 5 minutes turning then once.
Optional: Sprinkle fresh mint on lamb and serve the kebabs with lemon wedges.
For a different spin on this recipe, use chicken instead of lamb. This can be just as good.
